Menu: Week of March 1, 2020
Breakfast
- Egg Whites with Chicken Sausage, Tomatoes, Asparagus, Mushroom with Roasted Sweet Potatoes (2)
- Soft Scrambled Eggs with Fall Vegetable Hash, Kale-Walnut Pesto & Turkey Sausage (2)
- Sweet Potato and Spinach Breakfast Burrito - Italian Turkey Sausage, Pico, Spicy Sauce (1)
Lunch/Dinner (2 of each meal)
- Pan Seared Cod topped with Sweet Cilantro Sauce, Wild & Brown Rice Pilaf, Asparagus
- Pecan Crusted Turkey Tenderloin with Honey Dijon, Roasted Fingerling Potatoes, Green Beans
- Homestyle Turkey Meatloaf, Mashed Baby Red Potatoes, Spinach
- Italian (Turkey) Sausage & Peppers, Vegetable Fried Brown Rice
- Buffalo Chicken Lettuce Wraps, Quinoa, Zucchini Stir-Fry
Vegan Meals:
Breakfast:
- Egg Whites (or Tofu) with Vegan Sausage, Tomatoes, Asparagus, Mushroom with Roasted Sweet Potatoes (2)
- Soft Scrambled Eggs (or Tofu) with Fall Vegetable Hash, Kale-Walnut Pesto & Vegan Sausage (2)
- Sweet Potato and Spinach Breakfast Burrito - Vegan Sausage, Pico, Spicy Sauce (1)
Entrees:
- Crispy Cauliflower topped with Sweet Cilantro Sauce, Wild & Brown Rice Pilaf and Asparagus
- Pecan Crusted Chik'n with Honey Dijon, Roasted Fingerling Potatoes and Blue Lake Green Beans
- Homestyle Vegan Meatloaf, Mashed Baby Red Potatoes, Green Beans
- Vegan Sausage & Peppers, Vegetable Brown Rice
- Buffalo Chik'n Lettuce Wraps, Quinoa, Zucchini Stir-Fry
All meals can have grains substituted with all vegetables for a lower calorie meal.
No tofu or bellpepper